Sweet and Sour Pork Tenderloin


  • 2 Smithfield® Pork Tenderloins
  • 2-1/2 tsp salt
  • 1 tsp black pepper
  • 2 medium red onions
  • 3 Tbsp unsalted cold butter
  • 3 Tbsp olive oil, divided
  • 5 Tbsp honey
  • 1 tsp red pepper flakes
  • 1 cup red wine vinegar
  • 1/4 cup water
  • Small handful of microgreens, for garnish



Smithfield Pork Tenderloins

Meal Course:

Dinner, Lunch

Dish Type:



  1. Pat down the tenderloins until dry; season with salt and black pepper. Let sit at room temperature until ready for cooking.
  2. Cut red onions into 1/2-inch-thick wedges lengthwise.
  3. Heat 2 tablespoons olive oil medium-high heat, and then sear tenderloins until golden on all sides.
  4. Transfer pork to separate plate. In the same skillet, cook onion wedges, 1 tablespoon oil and salt, and cook until onions are well browned and begin to soften, about 5 minutes.
  5. In a separate bowl, whisk honey, red pepper flakes, red wine vinegar and water. Add this mixture to the skillet with onions, and let simmer.
  6. Return the pork to pans, and cook, turning every few minutes until internal temperature of pork reaches 140ºF. (You may need to reduce the heat so the sauce doesn’t boil.)
  7. Once pork has come to temperature, remove from pan, and let rest for about 10 min before cutting.
  8. Continue stirring sauce over medium-low heat until it thickens and becomes syrupy; remove from heat, and add cold butter.
  9. Slice pork on a diagonal, about 1-inch pieces, plate, top with sauce containing onions.